Chilled Borscht Soup A Russian Recipes
SUMMER BORSCHT
Provided by Ina Garten
Time 4h50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Place the beets in a large pot of boiling salted water and cook uncovered until the beets are tender, 30 to 40 minutes. Remove the beets to a bowl with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine sieve and also set aside to cool.
- In a large bowl, whisk together 1 1/2 cups of the beet cooking liquid, the chicken stock, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tablespoon salt, and the pepper. Peel the cooled beets with a small paring knife or rub the skins off with your hands. Cut the beets in small to medium dice. Add the beets, cucumber, scallions, and dill to the soup. Cover with plastic wrap and chill for at least 4 hours or overnight. Season, to taste, and serve cold with a dollop of sour cream and an extra sprig of fresh dill.
COLD RUSSIAN BORSCHT
Can you say 'Delicious?'
Provided by GXO
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Borscht
Time 2h20m
Yield 6
Number Of Ingredients 8
Steps:
- Remove stems and leaves from beets, but leave on skins. In a deep pot, cover beets with cold water and bring to a boil. Boil until fork tender, about 40 minutes.
- Drain beets, but reserve two cups of the liquid. Strain the liquid and add to a large saucepan. Remove skin from beets. Grate beets through coarsest blade of grater. Add to beet liquid. Add beef broth, onion, salt, pepper and vinegar. Bring to a boil, and then cover and reduce heat to low. Simmer for 20 minutes, then remove from the heat.
- Chill in refrigerator for one hour, or until cold before serving. Ladle into bowls and top each serving with cucumber and a big spoonful of sour cream.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 11.7 g, Cholesterol 8.4 mg, Fat 4.9 g, Fiber 2.4 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 306.4 mg, Sugar 7 g
RUSSIAN CABBAGE BORSCHT
An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.
Provided by Puma
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Cabbage Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Place sliced potatoes and beets in a medium saucepan over high heat; cover with stock, and boil until vegetables are tender. Remove potatoes and beets with a slotted spoon, and reserve stock.
- Melt butter in a large skillet over medium heat. Stir in onions, caraway seeds, and salt; cook until onions become soft and translucent. Then stir in celery, carrots, and cabbage. Mix in reserved stock; cook, covered, until all vegetables are tender, about 10 minutes.
- Add potatoes and beets to the skillet. Season with black pepper and dill weed. Stir in cider vinegar, honey, and tomato puree. Cover, reduce heat to medium low, and simmer at least 30 minutes. Serve topped with sour cream, extra dill weed, and chopped fresh tomatoes.
Nutrition Facts : Calories 127.7 calories, Carbohydrate 19.8 g, Cholesterol 10.8 mg, Fat 5 g, Fiber 3.7 g, Protein 3 g, SaturatedFat 2.9 g, Sodium 908 mg, Sugar 8.6 g
HOLODNIK - A COLD SUMMER SOUP
Holodnik is an Eastern European Cold Soup recipe. It really is this color; a vibrant violet. It's all in the beets.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 9
Steps:
- Boil beets, drain, and let them cool.
- Boil 2 quarts of water and let it cool. Mix cooled water with 1 quart of buttermilk in a large pot.
- Shred beets and add them to the pot with water/buttermilk mixture.
- Add salt and sugar. *I recommend starting with 1 Tbsp salt and adding more to taste, you may like it sweeter or saltier.
- Next add sliced green onions, dill and diced cucumbers.
- Place completed soup in the fridge to let it cool completely.
- Enjoy it with half of a boiled egg. You can also serve it with a dollop of sour cream.
RUSSIAN BORSCHT SOUP
With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. -Ginny Bettis, Montello, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired.
Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 3g protein.
CHILLED BORSCHT SOUP A RUSSIAN RECIPE
What's not to like? A beet and cabbage refrigerated soup. Goes great with a hot grilled kielbasa sandwich topped with sauerkraut and a little horse radish sauce. Even a ice cold libation on the side. Like a cold beer or even a REINDEER COCKTAIL. That's Russian vodka with a couple cranberries added on the rocks! Enjoy a perfect...
Provided by Nancy J. Patrykus
Categories Vegetable Soup
Time 15m
Number Of Ingredients 7
Steps:
- 1. Heat broth, beets with the liquid, cabbage, onion and sugar to boiling. Simmer uncovered 5 minutes. Stir in lemon juice and refrigerate until chilled. Top each serving with a spoonful of sour cream, chopped celery, or green onions. Makes about 4 serving...or two large ones! YUMMY... Note: Main foto is from Huffingpost.com
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- In a large stock pot combine water, pork ribs cut into smaller chunks to fit the pot, quartered half onion, celery sticks and carrot cut in half, bay leaves and peppercorns and a pinch of salt.
- Prepare all the vegetables by peeling and grating the beets and carrots separately, chopping the onions, peeling and cutting the potatoes and slicing the cabbage. Have all vegetables ready before starting on the soup.
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Estimated Reading Time 6 mins
- In a large pot, add water and boil the potatoes for 5 minutes then add the cabbage and bay leaves. Cook until the potatoes and cabbage are tender but not overcooked.
- In a pan, heat oil and saute the onion with grated carrot and beets. Cook for 2-3 minutes on medium heat then add a little bit of water and cover with a lid. Cook until the beet is tender.
- Season with salt, and add sugar and white vinegar. Give it a quick mix and cook for a couple of minutes.
BORSCHT RECIPE (RUSSIAN-STYLE BEET SOUP)
From anediblemosaic.com
Estimated Reading Time 6 mins
- Heat the oil in a 5-quart pot over medium-high heat; once hot, add the meat in a single layer and cook until browned on both sides, about 4 minutes, flipping once. (You might need to do this in 2 batches so you don’t overcrowd the pan.)
- Add the bay leaf and 4 cups (.95 L) beef broth, and bring to a boil. Cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
- While the beef cooks, chop all the vegetables. For the beets, shred ⅓ of the beets and finely chop the remaining ⅔. Add the finely chopped beet to the pot; bring back up to a boil, then cover the pot and cook 10 minutes.
- Add the shredded beet, carrot, celery, onion, potato, cabbage, garlic, salt, black pepper, allspice, tomato paste, and remaining 4 cups beef broth. (The vegetables should be just covered with liquid; you can add water if you need more liquid to cover them.) Cover the pot and bring it back up to a boil, then turn the heat down to simmer and cook until the vegetables are tender, about 30 minutes.
COLD BORSCHT - CHILLED AND THE BEST FOR SUMMER! - FEASTING ...
From feastingnotfasting.com
Estimated Reading Time 7 mins
- Add remaining ingredients, except dill, and let simmer for another 10 minutes until beets are softened.
EASY VEGETARIAN BORSCHT SOUP • HAPPY KITCHEN
From happykitchen.rocks
Estimated Reading Time 8 mins
- Dice your onion, carrots, beets, potatoes and chop cabbage. Use this veggie chopper to save time. You can also grate your carrots and beets with a box grater.
- Heat a large pot or Dutch oven over medium high heat. Add vegetable oil, diced onions, carrots and beets and sautée for about 5 minutes, stirring often.
- Add hot vegetable broth, diced potatoes, chopped cabbage and bay leaves to the pot, put the lid on and cook for 10 minutes.
- Add lemon juice, tomato paste, minced garlic, chopped dill and salt and pepper to the pot. Cover and cook for 5 more minutes. Let rest with the lid on for 15 more minutes before serving.
CHILLED RUSSIAN BORSCHT RECIPE - ANYA VON BREMZEN | FOOD ...
From foodandwine.com
Servings 6-8Total Time 45 mins
- In a large pot, cover the quartered beets with the water and bring to a boil. Simmer over moderately low heat until the beets are tender when pierced with a fork, about 30 minutes. Using a slotted spoon, transfer the beets to a plate.
- Coarsely shred the beets in a food processor. Return them to the pot and add the sugar, lemon juice and cider vinegar; season with salt and pepper. Refrigerate the soup until chilled, for at least 4 hours or preferably overnight.
- Meanwhile, bring a small saucepan of salted water to a boil. Add the potato cubes and cook until tender, about 7 minutes. Drain and cool under cold water. Pat dry and transfer to a medium bowl. Add the cucumbers, radishes, scallions, eggs, dill and parsley.
- Ladle the chilled borscht into bowls. Garnish with the vegetable and chopped egg mixture, top with a generous dollop of sour cream and serve.
COLD BORSCHT (HOLODNIK) - LAVENDER & MACARONS
From lavenderandmacarons.com
- Fill the bottom of a medium pot with 2 inches of water and bring it to a boil. Place a colander or steamer basket over the pot making sure the water doesn't touch the bottom of the basket.
- Fill the basket with halved beets, cover pot with a lid and steam for 20-30 minutes or until beets are tender. Remove beets from the basket and let them cool.
- Using a paper towel, rub the skin off the beets and grate them against the large vegetable grater.
- While beets are steaming, bring a medium pot of water to a boil, add 4 eggs and cook for 10 minutes. Drain and transfer the eggs to a bowl with cold water. Peel the eggs and grate them against the large vegetable grater.
10 BEST RUSSIAN SOUP RECIPES - COOKINGCHEW.COM
From cookingchew.com
- Shchi (Russian Cabbage Soup) This traditional Russian soup recipe is a cabbage soup that is made using beef broth. It is made with onion, potatoes, cabbage and tomatoes or tomato paste.
- Russian Rassolnik Soup. This is an acidic soup with a meat broth as the base. It is made from beef kidneys, potatoes and pickled cucumbers. It is seasoned with pear barley, onion carrots and cucumber brine.
- Okroshka (Russian Cold Soup) A cold soup can be quite refreshing, especially in the summer. This soup has some of my favorite veggies in it. It is a crunchy soup made with radishes and potatoes and fresh herbs.
- Sorrel Soup. This is a classic Ukrainian / Russian soup. This is a sour soup that is loaded with potatoes, sorrel greens, hard boiled eggs, carrots and onions.
- Russian Meatball Soup. We love handmade and homemade meatballs. Normally, we make this for our family Italian dishes. But here you can make it for this Russian soup dish.
- Russian Mushroom Soup. You may not initially think that mushroom soup could be hearty but in the case of this Russian soup, you would be wrong. This soup is made with dried mushrooms, barley and veggies.
- Ukrainian Borscht Soup. Beets are the star and main ingredient of this soup and the moment that you see it in your bowl you will know why. It is bright red.
- Dumpling Soup. The star of this soup is the pelmeni. Pelmeni are Russian dumplings. The dumplings in this soup are stuffed with beef, chicken and spices.
- Russian Fish Soup. This is a truly ancient Russian version of soup recipe. It is called Ukha and is believed to have been around since the 12th century.
- Russian Potato And Mushroom Leek Soup. I see leeks at the grocery store and for years and years I always passed them. Honestly, I just didn’t know what to do with them.
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